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Frosted Poppy Seed Cookies Recipe

Frosted Poppy Seed Cookies Recipe photo by Taste of Home

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Poppy seeds add an unexpected touch—and a fun crunch—to these golden frosted cookies.—Mary Jackson, Germantown, Wisconsin

This recipe is:

Diabetic Friendly

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Frosted Poppy Seed Cookies Recipe

Prep: 30 min. + chilling Bake: 10 min./batch + cooling

Yield: 66 Servings

30 10 40

Ingredients

1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (8 ounces) sour cream
1/4 cup poppy seeds
FROSTING:
3 tablespoons butter, softened
1-1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons 2% milk
Colored sprinkles and colored sugar, optional

Directions

In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with sour cream. Stir in poppy seeds. Cover and refrigerate for 8 hours or until easy to handle.
On a heavily floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 2 in. apart on ungreased baking sheets.
Bake at 375° for 8-10 minutes or until set and edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
For frosting, in a small bowl, beat the butter, confectioners' sugar, vanilla and enough milk to achieve desired consistency. Lightly frost centers of cookies; sprinkle with colored sprinkles or colored sugar if desired. Yield: about 5-1/2 dozen.

Originally published as Frosted Poppy Seed Cookies in Christmas Cookies & Candies 2009 , p13

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Reviews for Frosted Poppy Seed Cookies

Frosted Poppy Seed Cookies

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Reviewed on May. 09, 2012 by clarissa stemple

tasty and easy to prepare

Reviewed on Apr. 30, 2012 by ilka896

Tasted a lot like butter and the frosting did too.

Reviewed on Apr. 12, 2012 by pattysue22

I thought these were good .. I made one slight change, I used confectioner's sugar and fresh lemon juice ( and some yelow food coloring) to frost them with. The tartness of the frosting is a nice complement to the sweet cookie. Thanks for sharing!!

Reviewed on Mar. 26, 2012 by iluvpackers

While we liked the taste of these cookies, it was too much work to make again because we didn't love them THAT much. As a diabetic, I do not understand how you can call this recipe diabetes friendly? There is a cup of sugar in this, not to mention the sugar in the frosting!

Reviewed on Mar. 24, 2012 by LanaD59501

Plain Greek yogurt is an excellent substitution for sour cream.

Reviewed on Mar. 22, 2012 by JenniferBrown75

Try Plain (or non-flavored) yogurt instead. It would also help cut down the fat.

Reviewed on Mar. 22, 2012 by licorice lover

this sounds light and delicious and I want to try it out. But, how can I substitute the sour cream to still achieve the same lightness and taste?